Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pea and Goat Cheese Omelet

Scott Phillips

Servings: 2

This omelet is unusual in that it’s folded on the plate, rather than in the skillet, so that the peas don’t roll out when you move it. Although it’s less fussy this way, it still wows as a light dinner or brunch, served with salad and toast.


  • 1 Tbs. unsalted butter
  • 1 small shallot, finely chopped
  • 2/3 cup shelled fresh peas or frozen peas, thawed
  • 2 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 4 large eggs
  • 1 Tbs. milk
  • 1 oz. fresh goat cheese
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Extra-virgin olive oil
  • Fresh lemon juice

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 395
  • Sodium (mg): 510
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Protein (g): 18


  • Melt the butter in a 10-inch nonstick skillet over medium heat. Add the shallot and cook, stirring often, until soft, about 1 minute. Add the peas and lemon zest, and cook, stirring often, until the peas are just tender, about 2 minutes. Season with salt and pepper, then transfer to a bowl.
  • Wipe out the skillet and set it over medium-low heat. Lightly beat the eggs with the milk, a pinch of salt, and a few grinds of pepper, then add the eggs to the skillet. Cover and cook until they begin to set, about 4 minutes. Crumble the goat cheese over the omelet, cover, and cook to heat the cheese, about 1 minute more.
  • Gently slide the omelet onto a large round platter. Pour the peas onto one half of the omelet and top with the parsley. Drizzle with olive oil and squeeze a little lemon juice over. Fold the other half of the omelet over the filling, cut in half, and serve.


Rate or Review


  • brava313 | 08/24/2015

    Quick, easy, and delicious. I've made this omelet several times, and everyone in the family likes it (no mean achievement). I just wish I could figure out how to make a three-serving version.

  • sarahcsquirrel | 05/25/2015

    Excellent! I added chopped kale in with the peas. Easy dinner, thank you!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks